1.First, roast the peppers.

Preheat the oven to 200 °C/ 400 °F.

Cut the peppers in half and remove the core with the seeds.

Lay the peppers cut side down on a baking sheet lined with parchment paper and place in the oven.

Roast the peppers for about 20 minutes or until the skin blisters and starts turning black.

Meanwhile, peel and roughly chop the red onion and place in a pot (if using a hand blender) or directly into a blender.

2.

Cut the tomatoes into quarters.

Halve, deseed and peel the avocados.

Add to the pot with the onion.

3.

When the peppers are done, remove from the oven and let them cool down.

Once cooled, peel the skins off and discard.

Add the peppers to the pot.

4.

Add the fresh herbs, peeled garlic, lemon juice, vinegar, salt, pepper and olive oil.

5.

Using a hand blender, pulse until smooth.

Keep some olive oil for garnish.

Or if you have a blender, process all the ingredients until smooth.

I'm using my Kenwood mixer with a blender attachment.

6.

Dice the cucumber and slice the spring onions.

7.

Add the cucumber and spring onion to the pureed soup and mix until well combined.

Season with more salt and pepper if needed.

8.

Serve immediately or keep refrigerated for up to 5 days.

Enjoy!